Stuffed Mussels (Kalumakai)

-
STUFFED MUSSELS

INGREDIENTS
Mussels – 10 in numbers

For stuffing:
Rice flour – 1 ½ cups
Coconut grated - ½ cup
Fennel seeds -1tsp
Small onions (shallots) – 10 in numbers
Salt to taste

For the paste:
chili powder - 1tbsp
Turmeric powder - ¼ tsp
Fennel Seeds- ½ tsp
Salt to taste
Oil for frying

METHOD:

For the stuffing:
1.     Wash the mussel shells well. Open the shells with a knife drain all the water. 
2.     Clean the inside part to remove any dirt there. Take special attention so that no sand gets stuck inside. Open only after cleaning the outside shell very well
3.     Grind the ingredients for the dough, except the rice flour, to a smooth paste with no water.
4.     Mix the rice flour with hot water .mix it really well that dough become very soft. (for better taste use soaked and grinded parboiled rice instead of rice flour)
5.     Make small balls of the dough and stuff the mussels one by one.
6.     Press both shells together a little and tie each mussel with a cotton thread. Dough should bulge a little. (Plantain dry stem piece is the best to tie). Steam them till done.
7.     When fully cooked place to cool, then remove the shells.

For the paste:
1.     Make a paste of all the ingredients (kept aside for the paste) with little water.
PROCEDURE:

1.     Dip or lightly coat the steamed stuffed mussels with the above paste and shallow-fry them in oil

Comments

Post a Comment

Popular posts from this blog

Kara Appam (Kannur Appam)

-
Image
Ingredients: Raw rice-1 cup All-purpose flour - 3 tbsp. Sugar-5 tbsp. Milk-2 tbs. Salt to taste Baking soda –a pinc h Cardamom powder-1/4 tsp. Oil for frying Preparation: Wash and soak the rice for 4 to 6 hours. Grind the rice with sugar and water. Add all-purpose flour and make a smooth batter. Keep the batter overnight for fermentation. After leaving it overnight, add milk, baking soda and salt and cardamom powder. Heat oil in an Appakara (Appam Patra). Pour 2 tbsp. batter in the Appakara. Keep turning the Appam frequently until cooked. Remove them from the pan.
Read more

Grilled Kappa( Grilled Tapioca)

-
Image
Preparation: 30 min Cook time:  20 min                                                         VEGETARIAN Cuisine : Indian INGREDIENTS: Cleaned and cut the tapioca- 500g Ginger garlic paste-1 tsp Lemon juice-1/2 tsp Yogurt-3 tbsp. Kashmiri chilly powder -1 ½ tsp Garam masala powder-1/4 tsp Turmeric powder-1/4 tsp Cumin seed powder-1/4 tsp Salt to taste PREPARATION: Cook the tapioca pieces with turmeric and salt. Strain the water, after that marinate the pieces with yoghurt, ginger garlic paste, chilly powder, cumin powder, garam masala and lime juice. Keep in the refrigerator at least one hour. Grill it in the oven at temp 200c for 20 to 30 minutes. Serve it with roti and mint chutney.
Read more

Unda kaya(Sweet Bonda)

-
Image
Preparation time: I hr. 30 min                                                                              Cooking Time :30 min                                                                                        Cuisine: Indian INGREDIENTS Wheat flour-2 cups Banana (small) mashed- 3 nos Jiggery syrup-1/2 cup Baking soda- ¼ tsp Salt –a pinch Cardamom powder-1/4 tsp Ghee-1tbsp  Peanuts-1tbsp  Coconut pieces-1tbsp Oil for frying PREPARATION Fry peanuts and coconuts in ghee and keep it aside. In a bowl, add all the above ingredients except nuts, and make a smooth dough. Keep aside for one hour, after that add the fried nuts. Heat oil in a deep bottom pan, take a small portion of batter, make a ball and place it into the hot oil and cook it on a low flame, till golden brown colour and crispy.
Read more